BUTTERMILK CLAM 'N CORN CHOWDER

Buttermilk Clam 'N Corn Chowder image

Provided by J. White Harris

Time 1h5m

Number Of Ingredients 12

2 Tbsp coconut oil
1 large onion, chopped
2 medium potatoes, peeled and chopped (2 cups)
2-1/2 c whole kernel shoepeg corn
1 c chopped celery
2 c chicken broth, divided
3 can(s) (6.5 oz) minced clams with juice
1/4 tsp pepper
1/2 tsp salt
2 Tbsp all purpose flour
2-1/2 c buttermilk
paprika or snipped cilantro, optional

Steps:

1. Heat the coconut oil in a 3-quart saucepan. Add the chopped onion and cook until translucent.
2. Add the potatoes, corn, celery, 1-1/ 2 cups of the chicken broth, the juice from the clams, salt, and pepper. Bring to boiling, reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.
3. Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir until thickened and bubbly.
4. Add the chopped clams, reduce heat to low. Stir in the buttermilk; heat through but do not boil. Garnish each serving with paprika or snipped cilantro, if desired. Serve immediately.